Moroccan Stuffed Chicken with Roast Fennel (by David Hall)

Moroccan Stuffed Chicken with Roast Fennel (by David Hall)










Making this recipe


  • 1 onion, finely chopped
  • 1 garlic clove, sliced
  • 1 small handful of pistachios
  • 1 small handful of almonds
  • 1 handful of sultanas
  • 2 tbsp honey
  • Salt and pepper
  • 2 fennel bulbs, quartered
  • 5 tsp Seasoned Pioneers Ras-el-hanout spice blend
  • Lemons 2
  • 5 tbsp Olive Oil
  • 1 whole chicken

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Food writer David Hall who uses our seasonings has very kindly let us

feature this recipe on our website. David, a finalist of BBC MasterChef

Goes Large in 2007, has worked extensively throughout the UK at farmers

markets, agricultural shows, schools and food festivals. A freelance food

writer for newspapers, national magazines and websites such as The Times

Online, Olive, Taste Britain, Flavour, Accent and Tastes of Britain as

well as a weekly slot on BBC Radio Newcastle, David is currently working

on his first book. He has recently won the Observer Food Monthly award for

best reader’s recipe. Find out more at http://www.davidhall.co.uk


1 – Pre-heat the oven to 220C/Gas Mark 8

2 – In a pan, heat 1 tbsp olive oil then add the onions and garlic. Soften, then add 3 tsp of Ras-el-Hanout, fruit, nuts, juice of one lemon and honey and cook for 2 minutes. Remove from the heat, cool slightly then pulse in a blender until you have a sticky mass. Stuff the neck end of the chicken.

3 – Combine the remaining 4 tbsp olive oil, 2 tsp Ras-el-Hanout, juice of a lemon and seasoning in a bowl, then massage into the chicken on a baking tray so that it is completely covered. Stuff a halved lemon into the cavity then place the chicken onto the middle shelf for 20 minutes.

4 – Turn down the heat to 180C/Gas Mark 4. Roll the fennel in the juices in the tray and bake the chicken for a further 20 minutes per half kilo.

5 – Remove from the oven and allow to rest for 15 minutes. Make a quick sauce by deglazing the pan with a little water then stirring in some honey. Carve the meat with a slice of the stuffing and serve with cous cous, flatbreads and a good drizzle of the sweet, spicy and sticky sauce.

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